Creamy Zucchini & Mushroom Pasta with Lemon-Parmesan Twist
Elegant light vegetarian dinner with sautéed mushrooms, zucchini, and a creamy lemon-parmesan sauce on al dente pasta. Ready in 30 minutes. Perfect for weeknights!
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Cooking tools:
- Pot
- Colander
- Pan
- Skillet
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Grater
- Microplane
- Citrus press
- Serving bowl
- Tongs
- Kitchen scale
- Stove
- Plate
- Serving platter
- Ladle
- Paring knife
Ingredients
- 200g (7 oz) fettuccine, linguine, or your favorite pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium zucchini, sliced into thin half-moons
- 1 cup mushrooms, sliced (cremini or button work great)
- ½ teaspoon salt
- Cracked black pepper, to taste
- ½ cup plant-based or regular cream (e.g., oat cream or light dairy cream)
- ½ cup grated vegetarian parmesan cheese
- Zest of 1 lemon
- Juice of ½ lemon
- Optional: fresh basil or parsley to garnish
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